Sesame Beef and Asian Vegetable Stir-Fry Recipe

Name: Sesame Beef and Asian Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup low sodium soy sauce, divided; ¼ cup chinese black vinegar (Chinkiang) or ¼ cup rice vinegar, divided; 4 teaspoons dark sesame oil; ½ teaspoon five-spice powder; 34 lb top round beef, cut into1/4-inch strips; ⅓ cup water; 1 teaspoon cornstarch; 2 teaspoons peanut oil, divided; 3 tablespoons sesame seeds, toasted and divided; 1 tablespoon minced peeled fresh ginger; 2 garlic cloves, minced; 2 cups red bell peppers, strips; 1 ½ cups frozen blanched shelled edamame, thawed (green soybeans); 1 cup sliced shiitake mushroom caps; 1 (15 ounce) canwhole baby corn, drained; ½ cup diagonally cut green onion; 3 cups cooked jasmine rice

Servings: persons

¼ cup low sodium soy sauce, divided
¼ cup chinese black vinegar (Chinkiang) or ¼ cup rice vinegar, divided
4 teaspoons dark sesame oil
½ teaspoon five-spice powder
34 lb top round beef, cut into1/4-inch strips
⅓ cup water
1 teaspoon cornstarch
2 teaspoons peanut oil, divided
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups red bell peppers, strips
1 ½ cups frozen blanched shelled edamame, thawed (green soybeans)
1 cup sliced shiitake mushroom caps
1 (15 ounce) canwhole baby corn, drained
½ cup diagonally cut green onion
3 cups cooked jasmine rice

1
Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk.
2
Add beef; toss to coat.
3
Let stand 10 minutes.
4
Remove beef from bowl; discard marinade.
5
Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.
6
Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat.
7
Add beef; stir-fry 1 minute.
8
Remove beef from pan.
9
Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds.
10
Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes.
11
Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens.
12
Remove from heat; stir in 1 tablespoon sesame seeds and onions.
13
Serve over rice.

10438

kcal

Calories

669

Fat

148

Carbs

1023

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup low sodium soy sauce, divided, ¼ cup chinese black vinegar (Chinkiang) or ¼ cup rice vinegar, divided, 4 teaspoons dark sesame oil, ½ teaspoon five-spice powder, and more.

Yes, Sesame Beef and Asian Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Beef and Asian Vegetable Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions